Bharwa Anarkali Paneer Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Cut the paneer into thick slices and marinate them in the yogurt mixture for 30 minutes.
• STEP 3.In the meantime, prepare the stuffing by mashing boiled potatoes and mixing them with chopped onions, green chilies, coriander leaves, and spices.
• STEP 4.Take each marinated paneer slice and stuff it with the potato mixture. Secure the stuffing with toothpicks.
• STEP 5.Heat oil in a pan and shallow fry the stuffed paneer slices until golden brown on both sides.
• STEP 6.In another pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 7.Add ginger-garlic paste and sauté for a minute. Then, add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook until the oil separates from the masala.
• STEP 8.Add water and bring the gravy to a boil. Reduce the heat and simmer for 5 minutes.
• STEP 9.Add the fried paneer slices to the gravy and cook for another 5 minutes.
• STEP 10.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the paneer slices for at least 30 minutes to allow the flavors to penetrate.
• To make the stuffing easier, slightly warm the mashed potatoes before mixing them with the other ingredients.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer gravy, you can add a tablespoon of cream or cashew paste.
• If you don't have toothpicks, you can use kitchen twine to secure the stuffing.

Storage and Serving

• Leftover Bharwa Anarkali Paneer can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve Bharwa Anarkali Paneer as a main course with naan, roti, or rice.
• Garnish with additional fresh coriander leaves for added freshness and flavor.